Ssssh! - Chewy Chocolate Biscuits

If your sweet tooth is aching and you need to do something about it fast, you might want to try these Super Sweet, Super Sticky gluten-free biscuits that are going to quiet your cravings right down (Ssssh!). They are a sugar-free adaptation of this recipe: http://www.kingarthurflour.com/recipes/flourless-fudge-cookies-recipe, and the sweetness comes from a generous amount of honey... I won't make any claims about that being much better for you than white sugar, though.

SSSSH!

1 1/3 dl of unsweetened gluten-free cocoa powder (e.g. Van Houten)
250 g of honey
2 egg whites
3 tablespoons of pine nuts (other kinds of nuts should work just as well)
a pinch of salt

1. Heat the oven to 175 degrees Celsius.
2. Line the baking tray with baking paper.
3. Put all the ingredients in a blender and mix until smooth. The resulting batter is pretty liquidy.
4. Form the biscuits by pouring heaped tablespoons of the batter on the baking tray. If you do that slowly and carefully enough, the batter will spread into nice, round biscuits (or pools of batter, rather). On my baking tray, there was enough space for 12 biscuits, and the remaining batter would probably have been enough for 3 more. I used it to quiet an upset family member down.
5. Bake in the oven for about 25 minutes.
6. Let the biscuits cool down for a bit on the baking tray, and use a sharp knife (e.g. a vegetable knife with a thin blade) to get the biscuits off the baking paper in one piece.
7. Enjoy the gooey sweetness!

Annika

Eggy Brekkie - Vegetable Omelette

I started the day with one of my favourite breakfasts... Eggy Brekkie. Quick, easy and tasty.






Eggy Brekkie

organic free-range eggs
courgette
leek
(spinach)
sea salt
pepper
paprika
extra virgin olive oil

1. Mix the eggs and the spices with a fork. To get an idea about the proportions, veggies are the main ingredient! I typically use two eggs and loads of veggies.
2. Cut the courgette and the leek.
3. If you intend to use a lot of spinach, you might want to steam it first so that it'll all fit in the frying pan!
4. Heat the oil in the frying pan, add the veggies and pour in the egg mixture. Let it all cook under a lid, mixing the ingredients every now and then. Don't let it cook too long, though; it's nicer if the courgette remains a bit crisp.

Annika